Blueberry Ricotta Lemon Cake

Blueberries, lemon and ricotta are always the perfect pair and they don’t disappoint in this cake. Sweet enough to serve as a lovely dessert, but not too sugary to have for breakfast or for a summer afternoon snack. The lemon glaze makes it a little more dessert-like, so omit if wanting something a little less sweet.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8


  • 1 12 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 12 cups ricotta
  • 1 tablespoon vanilla
  • Zest from one lemon
  • 1 stick butter, melted
  • 2 cups blueberries

Lemon Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted


Preheat oven to 350°. Generously grease a 9-inch cake or springform pan with non-stick spray. Set aside.

In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl, whisk eggs, ricotta, vanilla and lemon zest until smooth; fold into dry ingredients just until blended. Then stir in melted butter, followed by 1 1/2 cups blueberries, being careful not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup of blueberries on top.

Bake cake until edges are golden brown and a tester inserted into the center comes out clean, 50-55 minutes. Let cool at least 20 minutes before unmolding. For glaze, mix powdered sugar, melted butter and lemon juice until smooth in a measuring cup with a spout for easy pouring. Remove from pan and place on cake plate, pour glaze over top if desired.


Ease: Moderate

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